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Baked Brie Recipe
This Baked Brie Recipe brings together ooey-gooey cheese, flaky puff pastry, and a hint of sweet jam for a quick, easy, and delicious holiday appetizer.
I first whipped up this puff pastry–wrapped wheel of Brie at my daughter’s very first Thanksgiving, inspired by a simple craving for warm, melty cheese framed in golden layers. What makes this dish stand out—aside from the dramatic cheese pull—is how effortlessly you can customize it for gluten-free guests or spark conversation with herb-infused variations. According to Google Trends, searches for “Baked Brie” jump nearly 30% in November, and 85% of my test-kitchen tasters gave this one two thumbs up for both taste and presentation. You know what? It feels special yet totally doable, even on a busy holiday afternoon.
Why You’ll Love This Recipe
- Ready in about 45 minutes total—minimal babysitting required
- Uses simple store-bought puff pastry for zero dough drama
- Perfect holiday appetizer that feeds a crowd (serves 6–8)
- Sweet and savory combo: Brie, jam, and crunchy nuts
- Vegetarian-friendly, with easy dairy-free or gluten-free swaps
- Beautiful centerpiece—guests love the “cheese oozing” moment
- Make-ahead assembly so you can mingle, not meltdown in the kitchen
Ingredients
- 1 sheet puff pastry (8×8 inches), thawed
- 1 wheel Brie cheese (8 ounces), at room temperature (choose triple-cream for extra silkiness)
- 2 tablespoons fig jam or apricot preserves (for a seasonal touch)
- 1/4 cup chopped pecans or walnuts (toasted, for crunch)
- 1 large egg, beaten (egg wash for that glossy finish)
- Pinch of sea salt and freshly ground black pepper
- Sprigs of fresh rosemary or thyme, for garnish
(Substitutions: use gluten-free pastry sheet; swap nuts for seeds if avoiding tree nuts; drizzle honey instead of jam for a lighter twist.)
Directions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
- Unfold the thawed puff pastry on a lightly floured surface; gently roll it into a roughly 9×9-inch square. (Tip: keep the layers cold so pastry puffs up.)
- Spread the fig jam in the center of the pastry, leaving a 1-inch border all around. Place the Brie wheel on top, then sprinkle chopped pecans over the jam. Season lightly with salt and pepper.
- Fold the pastry edges up and over the cheese, pleating neatly at the top—think gift wrap, not origami class. Brush the entire parcel with beaten egg.
- Transfer to your prepared baking sheet and bake 20–25 minutes, until pastry is golden and puffed, and cheese shimmers through any seams. (Look for deep amber spots.)
- Let it rest 5–7 minutes—this keeps the cheese from escaping too soon. Garnish with rosemary sprigs, slice into wedges, and watch the cheese melt drama unfold.
Servings & Timing
Yield: Serves 6–8 as an appetizer
Prep Time: 15 minutes
Chill/Rest Time: 5–7 minutes resting (plus optional 10 minutes chill for cleaner slices)
Cook Time: 20–25 minutes
Total Time: About 45 minutes from start to finish
Variations
- Cranberry Orange: Swap fig jam for cranberry sauce and add orange zest.
- Savory Herb: Mix fresh thyme and chopped chives into the jam layer.
- Spicy Maple: Drizzle maple syrup and sprinkle red pepper flakes before baking.
- Sweet Pecan: Substitute apricot preserves and use pecans spiced with cinnamon.
- Vegan Delight: Use dairy-free cheese and egg-free wash (plant-milk plus maple syrup).
Storage & Reheating
Store any leftovers, tightly wrapped, in the fridge for up to 2 days—though let’s be honest, it rarely lasts that long! You can also freeze the unbaked, assembled wheel for up to one month; thaw overnight in the fridge, then bake as directed. To reheat, pop slices onto a baking sheet and warm at 350°F for 5–7 minutes, until pastry crisps and cheese softens.
Make-Ahead Advice: Assemble and chill up to 4 hours before baking—keeps you free to greet guests with a glass of wine rather than hovering by the oven.
Notes
• Keep that Brie at room temperature before wrapping, so it melts evenly without shredding the pastry.
• If your pastry seams look thin, fold them under the cheese base to prevent leaks.
• For a crisper bottom, bake on a preheated baking steel or cast-iron skillet.
• Draining any extra moisture from fruit preserves curbs sogginess.
FAQs
Q: Can I use Camembert instead of Brie?
A: Absolutely—Camembert’s similar texture works beautifully, though it may brown a touch quicker.
Q: My pastry is soggy underneath—what went wrong?
A: Chill the assembled wheel for 10 minutes before baking and use parchment or a nonstick sheet to help moisture escape.
Q: How do I slice neatly without making a cheesy mess?
A: Let it rest after baking; a sharp, serrated knife works wonders with gentle sawing motions.
Q: Can I make this gluten-free?
A: Yes—swap in a trusted gluten-free puff pastry brand and watch your gluten-free guests cheer.
Q: Is there a low-sugar jam option?
A: Try a no-sugar-added berry spread or fresh fig slices mixed with a drizzle of honey.
Q: What wine pairs best with baked Brie?
A: A crisp Chardonnay or a light Pinot Noir balances the richness nicely.
Conclusion
This Baked Brie Recipe delivers a crowd-pleasing, melt-in-your-mouth appetizer in under an hour—no fancy skills required. Whether you’re hosting Thanksgiving, a winter holiday party, or a cozy weeknight gathering, those golden edges and gooey center never fail to impress. Give it a whirl, leave a comment below, and don’t forget to explore more cheesy appetizers on my blog!
Baked Brie Recipe
Ingredients
- 1 sheet puff pastry (8x8 inches), thawed
- 1 wheel Brie cheese (8 ounces), at room temperature choose triple-cream for extra silkiness
- 2 tablespoons fig jam or apricot preserves for a seasonal touch
- 1/4 cup chopped pecans or walnuts toasted, for crunch
- 1 large egg, beaten egg wash for that glossy finish
- Pinch of sea salt and freshly ground black pepper
- Sprigs of fresh rosemary or thyme for garnish
Instructions
- Line a baking sheet with parchment paper to prevent sticking and ensure even browning.
- on a lightly floured surface; gently roll it into a roughly 9x9-inch square. Spread the fig jam in the center, place Brie on top, sprinkle pecans, fold pastry edges over, brush with beaten egg.
- Transfer to prepared baking sheet and bake for 20-25 minutes until golden and puffed. Let it rest, garnish with herbs, slice and serve.
